Fried Potatoes

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Serves 3

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Ingredients

• 700 g floury potatoes (russet-type, skin on; mehligkochende Kartoffeln)
• 40 g shortening (solid; Palmin or Pflanzenfett)
• salt (Salz)

Steps

1. Scrub floury potatoes (700 g) and pat them completely dry. Slice into rounds about 5 mm thick.
2. Set a cast iron skillet over medium-high and let it get properly hot. Add shortening (40 g) and let it melt and shimmer. A test slice should sizzle hard the moment it touches the fat. If it doesn't, wait.
3. Add the potatoes in as close to a single layer as you can manage, season with salt, and put the lid on. Cook ⏲ 8 minutes without fussing, so the bottoms brown while the insides steam soft.
4. Take the lid off. Flip and turn the potatoes with a spatula every couple of minutes for another ⏲ 10–12 minutes, until most pieces are golden with crisp edges and all are tender in the middle. Taste and add more salt.